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Jeffrey Klein Named Director of Food and Beverage Operations and Sebastian Nohse
Executive Sous Chef at The Fontainebleau Miami Beach

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MIAMI BEACH, FL (November 16, 2007) – Fontainebleau Miami Beach has named Jeffrey Klein Director of Food and Beverage Operations and Sebastian Nohse Executive Sous Chef for the legendary resort. Currently undergoing a massive $1 billion renovation and expansion, Fontainebleau will include eleven food and beverage outlets and catering support for 200,000 square feet of meeting and outdoor function space.  Klein and Nohse join Fontainebleau Miami Beach Executive Chef Sean O’Connell as integral members of the resort’s emerging team of world-class food and beverage industry professionals.  

As Director of Food and Beverage, Klein will be responsible for daily restaurant operations for the entire resort, including managing staff, overseeing banquet and catering operations and more.  As Executive Sous Chef, Nohse will work closely with O’Connell in overseeing Fontainebleau’s culinary operations and aiding in menu design, among other duties.
            
A graduate of Indiana University, Klein comes to Fontainebleau with a wealth of experience in the hospitality industry.  Most recently, he served as Director of Food and Beverage for Loews South Beach.  There, he was responsible for 80,000 square feet of meeting and banquet space, five restaurant outlets and six kitchens.  In 1999, he began his career with Loews in New York City as Senior Restaurant Manager and Room Service Manager, progressively increasing his responsibilities and position.  Additionally, Klein worked as General Manager of the Washington Square Hotel in New York City from 1997 to 1999 and as the General Manager and Owner of Entourage Sports Café, also in New York City, from 1994 to 1997. 
            
Sebastian Nohse has lent his culinary expertise to some of the finest restaurants and resorts in the world, most recently as Executive Sous Chef for the Mandarin Oriental in Hong Kong.  There, he worked alongside O’Connell overseeing 10 food and beverage outlets and serving as an integral part of the resort’s refurbishment and re-opening team.  When O’Connell left the Mandarin Hong Kong to join Fontainebleau, Nohse assumed the position of Acting Executive Chef, overseeing the culinary operations of the resort’s Clipper Lounge, Café Causette, outside catering and various other outlets.  As Chef de Cuisine for Burj al Arab in Dubai from 2004 to 2005, Nohse was in charge of running all aspects of the Al Muntaha restaurant, where he cooked for the likes of former President Bill Clinton, Sheik Mohamed, Tiger Woods and more.  

A graduate of Berufsschule Essen Ost Catering College, Nohse served as Lance Corporal for the German Armed Forces in 1997, cooking for many private functions as well as managing the daily culinary operations of the Officers Casino.  Among his many accolades, Nohse is the winner of the gold medal and overall winner of the renowned MLA Competition held in Dubai.

“Jeffrey and Sebastian’s years of experience and skill are valued additions to our food and beverage division,” said David Feder, Fontainebleau Miami Beach President and General Manager.  “Their dedication to quality and unparalleled service, along with their reputations within the industry, are an ideal match for our premier team of professionals.”  

Once the renovation and expansion of Fontainebleau Miami Beach is complete in July 2008, the resort will feature eleven inviting food and entertainment venues, including signature restaurants highlighting well-known, internationally acclaimed chefs.  Alfred Portale’s two-story steakhouse will overlook the picturesque pool and outdoor area, while Scott Conant’s Italian restaurant will feature breathtaking ocean views. A modern Chinese restaurant led by famed restaurateur Alan Yau will tantalize the senses and rival the area’s finest dining experiences, and the resort’s two-story oceanfront pool bar and grill will offer eat-in dining and a stunning second-floor veranda, serving a great selection of tapas-style snacks and southern French cuisine.  Additional food and beverage options include a three-meal restaurant, sushi bar, two satellite pools bars, lobby bar, quick-serve eatery and in-room dining.

The 1,504-room resort will also boast a world-class 40,000-square-foot spa, a magnificent new poolscape, two chic, energetic entertainment venues including an indoor/outdoor ultra lounge experience and the resort’s marquee nightclub, along with 200,000 square feet of meeting and outdoor function space.    

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Contact:

Megan Connelly
Phone: (954) 964-9098 Ext. 1109
mconnelly@oandgpr.com
www.BleauMiamiBeach.com

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Also See: Fontainebleau Resorts Name Sean O’Connell Corporate Executive Chef and Opening Executive Chef for the Fontainebleau Miami Beach / May 2007
David Feder Named President and General Manager of the Fontainebleau Resort in Miami Beach / July 2006
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